Classic Beef Bourguignon Print E-mail
Written by Clare Royals, 2008   
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Serves 4
Preparation time: 20 minutes
Slow cooker setting: Low
Cooking time: 5-6 hours

4 rashers streaky smoked bacon, chopped
750g (1lb 10oz) stewing steak in large cubes
4 tbsp flour
4 tbsp vegetable oil
12 baby onions or shallots, peeled
1 carrot, peeled and chopped
225g (8oz) mushrooms, quartered
400ml (14 fl oz) boiling water
1 beef stock cube
300ml (1/2 pint) red wine
1 tbsp tomato paste
2 cloves garlic, chopped
1 tsp dried thyme
2 bay leaves
salt and freshly ground black pepper
1 tbsp cornflour (optional)
mashed potatoes and green beans or braised cabbage to serve

Preheat the heating base to low.

In a large frying pan add the streaky bacon and cook until slightly crisp then place in the stoneware pot.
Toss the beef in the flour. Heat the oil in the frying pan and cook the floured beef in small batches to colour them slightly. Add to the bacon in the stoneware.

Lightly colour the baby onions (or shallots) and the carrots in the frying pan then add them to the stoneware along with the mushrooms. Mix together the boiling water, stock cube, red wine, tomato paste, garlic thyme and bay leaves. Pour over the meat.

Season well and place the lid on top. Cook for 5-6 hours on Low or until the meat is tender, or 2-3 hours on High.
Once cooked, remove the lid and thicken slightly if needed - mix cornflour with a little cold water to make a paste then add to the dish and stir through. Heat on High for a few minutes to thicken.

Serve with mashed potatoes and green beans or braised cabbage.
 
 
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